Executive Sous Chef | Cowboys Club (Private Members Club)

GLOBAL HOSPITALITY

We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to localeatsand sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-housebakeshopsand a warm welcome at every turn.

THE ROLE

The Executive Sous Chef is responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Cowboys Club.

ESSENTIAL FUNCTIONS

• Overall management of culinary operations of assigned department

• Complete daily schedules, coordinate and activelyparticipatein event operations andmonitorfood and laborcost.

• Ensure all products used in the preparation of menu items meet ourhigh standards

• Create innovative menu offerings in response to guest and client feedback

• Leads team with respect and commitment to exceeding guest expectations daily.

• Monitors all food preparation and kitchen activities to ensure compliance with Health Department regulations.

• Writes, costs, tests,maintainsand updates all menu specifications, recipes and pictures, production forecasts, and ensuressameare being followed.

• Adheres to and enforces inventory and labor control measures; performs inventory counts asrequested.

• Provides efficient service and quality products bymaintainingpositive customer and client relations through effective communication and prudent financial practices

• Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working orderat all times.

• Other duties as assigned

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential dutyabove atthe highest levels. The requirements listed below are representative of the knowledge, skill, and/or abilityrequired.

• Ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.

• Minimum three (3) years’ experience in a high-volume full-service food operation.

• Proventrack recordin improving kitchenefficiencies,qualityand relative costs.

• Must have excellent leadership, financial analysis, team building and communication skills/customer service.

• Musthave knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.

• Must be detail-oriented and extremely organized with the ability to learnnew programsand procedures quickly.

• Must be proficientonMicrosoft Word, Excel, and PowerPoint.

• Must be flexible to work extended hours due to business requirements including nights,weekendsand holidays.

• Must be open to providing incidental or short-term support to other facilitiesin the event ofa business emergency.

• Must be able to obtain Food Protection Manager Certification.

• Ability to multi-task in a fast paced, team orientated setting.

• Ability to read, speak and write in English.

• Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping,pushingand pulling for extended periods of time.

• Must have the ability to lift, push, pullapproximately 50lbs.

• Mustbe able to stand or walk forlong periodsof time.

• Must be available for all Stadium events.

• Must be able to work extended hours due to businessrequirementincluding late nights,weekendand holidays.

• Practice safe work habits, follow all safetypolicies and proceduresand regulations, complete company-wide safetytrainingandadditionaljob specific safety training.

COMPENSATION

Competitive salarycommensuratewith experience and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

Location: On Site(Cowboys Club - Frisco, TX)

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.